ASPARAGUS & BEETROOT SALAD WITH POMEGRANATE & MINT DRESSING

Preheat oven to 180°C. Spread cubed kūmara pieces on an oven tray and drizzle with olive oil. Season with salt and freshly ground black pepper. Roast in oven for 20-25 minutes until tender. Remove from oven and allow to cool.

Toast walnuts, then roughly chop. Cut beetroot into quarters. Trim asparagus and cut into bite sized pieces. Peel oranges and use a sharp knife to segment. Crumble feta cheese.

Make the dressing by mixing all the ingredients together. Mix well until molasses dissolves, adding more honey if it needs sweetening. Season to taste and allow to stand for a few minutes to allow cranberries to soak.

When ready to serve, place the kūmara, feta cheese, walnuts, beetroot and asparagus in a salad bowl or platter, and arrange the orange segments on top. Dress with half the dressing. Then sprinkle over the chopped chives, pomegranate seeds and chopped pistachios. Drizzle over extra dressing and finally garnish with plenty of small mint leaves.

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• check No Additives or Preservatives
• check Source of Niacin (Vitamin B3)
• check Good source of Folate & Vitamin B6

• 1-2 bunches LeaderBrand Asparagus
• 1 pack LeaderBrand Pure’n Ezy Beetroot
• 2 kūmara/sweet potato, peeled, diced
• 1 tbsp olive oil
• 1 cup walnuts or pecans, toasted
• 200g creamy feta cheese
• 2 oranges
• 1 bunch chives, snipped
• 1 whole pomegranate, seeds extracted
• 70g pistachios, roughly chopped
• Salt and pepper to taste
• Small fresh mint leaves to garnish

Pomegranate and mint dressing:

• 1 cup dried cranberries, roughly chopped
• 3 tbsp pomegranate molasses
• 1 cup pomegranate juice or fresh orange juice
• 1/4 cup olive oil
• 1/4 tsp ground cumin
• 1 tbsp liquid honey
• 1 cup fresh shredded mint leaves